Tag Archives: onion

I’ve Hungered

Caribbean Beans & Rice

carribean_beans_rice

Day 3 of TripleSBites – a saucy, sexy, spicy collection of recipes from 20 incredible bloggers! So far I’ve featured one of my Valentine’s favorite vegetables, a delicious pink treat, and today I’m featuring a spicy dish that is sure to heat things up.  I’ve mentioned before how when I first met my husband he wasn’t a fan of the spicy, and how over the years (5 this spring!) he has acquired a taste for the hot, hot, HOT!  So when the I was Pirate Jonny’s Caribbean  style hot sauce I knew I HAD to use it to make something special for my better half.  This dish features a bunch of vegetables along with two types of beans some brown rice and for those that want it: cheese!  Basically all the things my husband loves, minus Old Bay.

I’ve Hungered

Serves 4

Ingredients

1 tbsp olive oil

2 cloves garlic

1 red onion, diced

1 green pepper, diced

1 cup corn

1 cup brown rice

1 1/2 cups vegetable stock

1 can rotel tomatoes, original

1 tbsp Syrena's Seduction Hot Sauce

1 cup black beans, presoaked

1 cup pinto beans, presoaked

Grated Cheese, Sour Cream, and/or Avocado for topping

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the garlic, onion, and green pepper and cook for 10 minutes. Stir in the corn and cook for an additional 5 minutes.
  2. Add the rice, and toss well in the oil and vegetables for a minute before adding the stock, hot sauce and rotel. Bring to a boil, then cover, and bring to a simmer. Cook for 25 minutes, then stir in the beans and fluff the rice and allow to sit for 5 minutes.
  3. Serve and top with cheese, sour cream, and/or avocado and Enjoy!
http://dancingveggies.com/2015/02/ive-hungered.html

Not going to lie – this sauce packs a bit of a punch! However it is more than just a hot sauce, there are other flavors going on which is key to me.  Don’t get me wrong, I enjoy hot sauce but there has to be something else going on beyond the HOT portion – and this sauce has it.  Next on my list is to check out their Guava Girl Hot Sauce, mostly because of the name, but it also sounds like another sauce that will more than just a “hot sauce”.

Note: While I did receive the Cherry Chipotle Not Ketchup for free as part of participating in TripleSBites, I was not required to use or mention the product outside of acknowledging receipt of the product.  All opinions are totally my own.  

Don’t forget to check out the giveaway for your chance to try some of these incredible products!  Also, be sure to check out all the other bloggers below!

Heels on High

Smokey Loaded Potato Soup

loaded_potato_soup

This is most certainly the season for snow, considering there is snow on the ground with more forecasted for tomorrow afternoon – fun times!  However this means lots of time at home messing around in the kitchen – which is perfect considering the awesome blog event I’m taking part of starting Feb. 2nd!  As part of this I got lots of goodies, one of which I already mentioned, and a few more that I’ll be talking about over the next week or so.  One of the more interesting items that arrived was a container of mixed spices thanks to VooDoo Chef – I knew  that testing it would be a bit difficult as a single whiff indicated that this stuff was good and POTENT.   I had been toying with the idea of a loaded potato soup for a few days at this point, and decided that this package of Red goodness would be a great way to add a smokey taste to my potatoes – allowing me to skip the roasting step.

 

Heels on High

Serves 4-5

Ingredients

2 tbsp extra virgin olive oil

1 bunch spring onions, cut all the whites the flip and cut half-way down the green

2 cloves garlic, minced

1/2 tbsp Red Spice

2 lbs butter potatoes, in large cubes (eights)

4 cups vegetable stock

1 cup water

1/2 cup greek yogurt

1/2 cup extra sharp cheddar cheese

Instructions

  1. Heat the olive oil in a large dutch oven over medium heat. Add the white parts of the spring onions and cook until transparent, about 5 minutes.
  2. Add the garlic and Red Spice and stir well then continue cooking for 3 minutes before adding the potatoes. Cook for an additional 10 minutes, stirring frequently to prevent the potatoes from burning but allowing them to brown.
  3. Add the vegetable stock and water and bring to a boil. Cover, turn heat to low, and allow to simmer for 30 minutes.
  4. Use an immersion blender to puree soup, or remove in portions to a stand blender. Blend in the greek yogurt, then begin adding the cheese - allowing it to melt before adding more.
  5. Season to taste with pepper and top with the green sections of the spring onions. Serve and Enjoy!

Notes

If you don't have Red Spice, most Creole spices will work - just make sure to go for a smokey one and/or add a bit of cayenne powder

For a Vegan version, replace the extra sharp cheddar with your favorite meltable vegan cheese - such as Daiya or Chao!

http://dancingveggies.com/2015/01/heels-on-high.html

Perfection!  The spice had the perfect balance of smokey and cheesy without any one ingredient being too overpowering.  This soup also gave me an idea for another dish that I’ll be sharing next week during TripleSBites.  By the way, this blog challenge will also include my first (!!!) giveaway!  More details coming Monday February 2nd so be sure to check back!

Note:  I received VooDoo Chef’s Red Spices as part of the #TripleS blog challenge, which starts February 2nd.  I was not required to use the products, or post anything about them outside of acknowledging that I received them, so all opinions and experiences are my own.  

What it Wants

Red Curry Thai Soup

thai_green_curry

First Secret Recipe Club post of 2015!!!!  About a month ago, there was a request for someone to take over for a blogger in Group D that was no longer able to participate.  While it turns out she was partnered with me for the cookie exchange, I was able to adopt her “normal” blog: Life on Food.  I quickly identified three recipes that looked fantastic: Cream of Broccoli Soup, Skillet Lasagna, and Red Curry Soup.  In the end, the curry won out as it was so different than anything else I had tried out and with all the winter weather we’ve been having I needed something on the spicy side.  While Emily’s version features beef, I simply doubled all the other ingredients and used a thicker rice noodle.

 

What it Wants

Serves: Serves 4

Ingredients

1 lb rice noodles

2 sweet potatoes, peeled and diced

1 onion, sliced

2 Tbsp oil

4 cups vegetable broth

1 15oz can coconut milk

4 Tbsp red curry paste

1 tsp lemongrass

Basil

Instructions

  1. In a large wok, heat the oil over medium heat and add the onion. Cook for 5-7 minutes and then add the sweet potatoes, cooking until just soft.
  2. Add 4 cups of vegetable broth, coconut milk, red curry paste, and lemon grass to pan simmering until the sweet potato is tender, around 8-10 minutes.
  3. Remove from heat and then stir in noodles and top with the fresh basil.
http://dancingveggies.com/2015/01/what-it-wants.html

Emily was right on in saying that this is “a hot meal that warms you from the inside out” – and I’ve already made it again!  The trick with the noodles is to add them at the very last moment in order to keep them from soaking up all the broth.  However the broth is one that can’t be wasted so nothing really wrong with that happening.  Needless to say this was a fantastic dish and I can’t wait to pick up some more curry and make another batch.  The only hard part of this recipe was finding a curry paste that was free of shrimp – but in end was able to find some at Whole Foods.


Wash Out

Butternut Squash Dressing

squash_stuffing

I’ve always found that it’s hardest to be a vegetarian around the holidays – so much of the celebration revolves around food and so much of that food involves meat.  From turkey to brisket to ham to venison, the traditional feasts revolve around a core protein of the animal variety.  When I first went vegetarian I had to accept that my holiday meal would consists of sides and for the first few years that was rather rough though there was always one exception: the dressing.  More often then not, the dressing would feature breadcrumbs of some form with vegetables and even tho it was normally on the dry side since no gravy – most of them were rather amazing.   For the past few years my contribution to the holidays have been my sweet potatoes but this year I wanted to try and completely veganize a stuffing that would be moist and amazing regardless of gravy.   So I set out to search the internet and various grocery stores to see what all was out there for me to mess with.  In the end I came up with this (in my opinion) awesome dressing that could work for more than just the BIG holiday meals.  In fact, I think it would be the perfect stuffing for an acorn squash!

 

Wash Out

Serves: Serves 8-10 as a side

Ingredients

2 tbsp olive oil

1 tbsp fresh sage

1/2 tbsp fresh thyme

1/2 tbsp fresh rosemary

1/4 tsp pepper

1 vidalia onion, chopped

3 cloves garlic, minced

3 cups cubed butternut squash

Bag of plain vegan stuffing (Wegmans brand, Pepperidge Farm, etc)

2 cups vegetable stock

1 cup water

1 cup cranberries

Instructions

  1. Heat the olive oil in a large dutch oven over medium heat, add spices and cook for 1 minute while stirring frequently. Add the garlic and onion and cook for 10 minutes, or until onion is golden.
  2. Preheat oven to 375
  3. Add the butternut squash and continue cooking for an additional 15 minutes, stirring as needed.
  4. Once the squash is soft, add the stuffing mix along with the stock, water, and cranberries and mix well.
  5. Bake for 20 minutes, or until stuffing is warm throughout.
http://dancingveggies.com/2015/01/wash-out.html

 I was surprised how many stuffing mixes were vegan as I was expecting most of them to feature whey, eggs, and/or turkey.  Most of the “plain” and “original” varieties turned out to be vegan while most of the ones featuring spices or seasoning were generally vegetarian – featuring whey.  The stuffing was fantastic and moist tho most of us did enjoy it with some vegan mushroom gravy from Whole Foods (seriously, that stuff is insanely good).  All in all an awesome side dish that can be enjoyed by vegans and turkey-eaters alike!

As of now I’m not really that much of a fan on 2015 – the year has just started and so far it’s been rather annoying.  Our first attempt at DIVF was a bust, our FET has been put on hold, my car is on the verge of dying as is our oven, while my cell phone had an accident this morning so it’s basically busted.  I know that most of these things, okay all but the cell phone, are out of our control but at the same time – this is just insane!!!  I thought bad things happened in groups of three and so beyond three at this point.

Where are you

Acorn Squash Quinoaacorn_squash_quinoa

Happy Holidays!  A bit late but things have been a little insane around here. In non-food news, we had our first donor IVF cycle a week ago and will be finding out the results later this week/early next.  It’s amazing how in some ways time has flown since then but yet in other ways time has stopped – or in the very least is dragging on. I’ve spent a lot of time relaxing, and working on new recipes, but very little time in the kitchen. It hasn’t helped that my oven broke, but figuring out ways around it.   Primarily that means lots of stove top cooking and very few baked treats but that’s okay!  If anything it gives me a jump start on my New Years Resolution to cut back on sweets, but we’ll see how long that lasts.   Today’s recipe is actually one I made right before my transfer,  and one that I started working with at the start of fall.  Since my house is mostly a nut free zone, I have to find other ways of recreating nutty flavors, usually  in the form of sesame seeds.   However I’ve become slightly addicted to acorn squash – nutty and sweet and meaty all in one awesomely healthy gourd.  I’ve started adding it to everything to see what it does, and does not go with, and so far everything has worked!  This dish was one of those cabinet/fridge clearing exercises where a bunch of stuff had to go before it was too late – so into the pan it went!

Where are you

Serves 4

Ingredients

1 tbsp vegetable oil

1 tbsp yellow curry powder

2 cloves garlic, diced

1 mayan onion, diced

1 acorn squash, cubed and peeled

1/2 cup tri-color quinoa

1/2 cup red lentils

2 cups vegetable stock, low sodium

Instructions

  1. Heat the olive oil in a sauce pan over medium heat, add the spices and cook for one minute stirring frequently to prevent burning. Add the garlic and onion and toss well in the spices, then cook for 8 minutes, until the onion is soft.
  2. Add the squash and cook for 5 minutes, or until the squash starts to brown. Add the quinoa, toss in the oils and spices then pour in the vegetable stock.
  3. Bring to a boil, then cover, and turn heat to a simmer. Cook for 20 minutes, then stir and fluff the quinoa and remove from heat. Allow to sit for 5 minutes then Serve and Enjoy!
http://dancingveggies.com/2014/12/where-are-you.html

This dish was a creamy curry success – the acorn squash goes fantastically with the spices and the heat without becoming a mushy mess.   I served these with some sesame greens, as some habits are hard to break.